Here’s a decadent, bakery-style Chocolate Caramel Cupcakes recipe — rich chocolate with a luscious caramel center and optional drizzle 🍫🍮
🧁 Chocolate Caramel Cupcakes
🧾 Ingredients (Makes 12 cupcakes)
Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- ½ cup hot water
- 1 tsp vanilla extract
Caramel Filling
- ½ cup caramel sauce (store-bought or homemade)
Chocolate Frosting (Optional)
- ½ cup unsalted butter, softened
- 1¾ cups powdered sugar
- ¼ cup cocoa powder
- 2–3 tbsp milk
- 1 tsp vanilla extract
🔥 Instructions
1. Make Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, eggs, buttermilk, hot water, and vanilla.
- Gradually mix wet ingredients into dry until smooth.
- Fill cupcake liners ⅔ full.
- Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.
2. Add Caramel Center
- Using a small knife or cupcake corer, remove a small center from each cupcake.
- Fill with 1 tsp caramel sauce.
3. Frost (Optional)
- Beat butter until creamy.
- Gradually add powdered sugar, cocoa, milk, and vanilla.
- Frost cupcakes and optionally drizzle extra caramel on top.
💡 Tips
- Use soft caramel candies melted if you don’t have caramel sauce.
- For a richer flavor, sprinkle a tiny pinch of sea salt over the caramel.
- Store in an airtight container at room temperature for up to 3 days.
I can also give you variations like:
- Salted Caramel Chocolate Cupcakes
- Chocolate Caramel Peanut Butter Cupcakes
- Mini chocolate caramel cupcakes for parties
- Gluten-free version
Do you want me to give the salted caramel version?
